RECIPE: Asparagus Soldiers & Soft Poached Egg

If you have read the post Toy Soldiers then you will have already realised that asparagus gets me into the singing mood as much as any shower will do “Spring is in the air, Everywhere I look around”. But nothing makes the heart sing more than some freshly blanched asparagus done simply but deliciously. Nothing brings a childish joy more than asparagus soldiers.

Ingredients:

1-2 eggs

4-6 Asparagus spears

1-2 Toast Slices (optional)

1/2 lemon zested and juiced

Parmesan shavings

salt, pepper, a dash of extra virgin olive oil and a slather of butter on your toast

Method:

Poach eggs (click here for an article on how to  get the best poached eggs) for roughly 3-4 minutes until softly cooked – it is important that the yolk is left quite runny for this recipe. Put the toast on and butter this once ready. Add the asparagus spears to boiling water and boil for 30 – 45 second or until the water comes back to the boil. Drain the water from the asparagus and place it in a bucket of icy cold water – or run the asparagus under cold water – for a minute or two, until it is cold to the touch.

Assemble the asparagus on the plate first and put the poached eggs on top – as you cut into the egg the runny yolk will run out over the asparagus creating a delicious sauce. Cut the toast into thin strips (soldiers) and sprinkle over the garnishes.

Mmm NOM NOM.